This week’s Tuesdays with Dorie recipe selection, Florida Pie, was the perfect choice for me. Not only do I live in Florida, but this pie is a variation of Key lime pie, which is Mr. SGCC’s favorite dessert. In fact, it is one of the very few desserts that he does like. Finally, a dessert creation from me that my husband will actually eat! Many thanks go to our host for this week, Dianne of Dianne’s Dishes for picking this one. Mr. SGCC salutes you!
Key limes or Citrus aurantifolia, are the fruit of tropical citrus tree and are related to lemons, oranges, and kumquats. They are native to Southeast Asia, and probably originated in Indonesia or Malaysia. As opposed to the hybrid Persian limes that one usually finds in stores, Key limes are smaller, rounder fruits with a thin yellowish-green rind. They are aromatic and very juicy, with a very tart and acidic quality. Key limes were grown commercially in the Florida keys for many years, until the great hurricane of 1926 destroyed all the citrus groves in the region. Key lime trees can still be found growing prolifically all around South Florida and the Florida Keys.
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Making Key lime pie is one of the most popular uses for Key limes. Key lime pie is made with key lime juice, egg yolks, and sweetened condensed milk, usually baked in a graham cracker pie crust, though originally they were baked in a traditional pastry crust. No one really knows for sure who “invented” the first Key lime pie, but the most popular theory is that William Curry, Florida’s first self-made millionaire, had a cook known as Aunt Sally, who created the pie sometime in the late 1800s. The pie relies on sweetened condensed milk because, up until the construction of the Overseas Highway in 1930, there was no refrigeration in the Keys and thus, no fresh milk or ice was available. Since there was no fresh milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by the Gail Borden (Sound familiar?).
On July 1, 2006, by action of the Florida Legislature, Key Lime Pie was designated as the Official State Pie of the State of Florida. This wasn’t the first time that legislation was proposed regarding the Key lime pie. In 1965, Florida State Representative Bernie Papy, Jr. introduced a bill calling for a $100 fine to be levied against anyone advertising Key lime pie that was not made with key limes. That bill did not pass!
Dorie’s Florida Pie is essentially a traditional key lime pie lined with a layer of coconut cream. It is brilliant because that layer of sweet creaminess really balances out the tartness of the Key lime filling. I opted to use a store bought crust for this pie. I was pressed for time and succumbed to convenience. Please don’t throw rotten Key limes at me! Dorie says in the book that she usually does this too, so I figured it was okay.
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There is also an age-old debate as to the proper way to top a Key lime pie: meringue, whipped cream, or neither. Dorie’s recipe calls for a meringue topping which is either broiled or torched. I decided to top mine with freshly whipped cream sprinkled with a little toasted coconut. I like it better that way. So sue me!
All in all, everyone here in SGCC Land really enjoyed this dessert. It is an interesting and delicious twist on an old favorite. I wouldn’t hesitate to make this again.
If you’re into Key lime pie, or coconut or Dorie, please take some time to check out some of the other great versions of Florida Pie at Tuesdays with Dorie.
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Dorie’s Florida Pie
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1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
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Getting Ready:
Getting Ready:
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Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended.
Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling. Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks.
Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)
Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
To Finish the Pie with Whipped Cream:
Freeze untopped pie for 30 minutes.
Whip 2 cups of cold heavy cream until soft peaks form. Add 1/4 cup sugar and continue whipping until stiff peaks form. Pile whipped cream over the top of the pie and top with toasted coconut, if desired.
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Enjoy!
Filed Under: Baking, Desserts, Pies and Tarts, Recipes, Tuesdays with Dorie
Happy Anniversary TWD: French Pear Tart
TWD: Pumpkin Muffins
Tuesdays with Dorie: La Palette’s StrawberryTart
On May 13, 2008 at 6:03pm, Engineer Baker said...
Beautiful pie! I love how creamy it looks when you slice into it!
On May 13, 2008 at 6:28pm, Bridget said...
It looks great! I wish I had used whipped cream and toasted coconut as a topping as well.
On May 13, 2008 at 6:32pm, bakingwiththeboys said...
It looks sticky gooey and chewy. love the history of the`key lime.
On May 13, 2008 at 6:41pm, Jayne said...
What a gorgeous pie!!! And the background info was really interesting - thanks for including all of that for us!
On May 13, 2008 at 6:46pm, karen said...
the toasted coconut on top looks great. wonder how exactly they would have gone about figuring out which pies were made with key limes and which ones weren’t in order to fine $100…
On May 13, 2008 at 7:20pm, Heather said...
I love all of the whipped cream. It looks just like meringue. yum…yum…yum! Great job!
On May 13, 2008 at 7:38pm, Obsessive Foodie or Food Addict....You Decide said...
Oh my friggin word this looks good!!!!!!!!!!!!!!! I love redi-made crust. Who the phuck wants to make pie crust??? NOT ME!!!! I am thinking I need visit this Dorie woman. And, I love any dessert that requires a blow torch.
On May 13, 2008 at 7:41pm, Kevin said...
I have never had a key lime or a key lime pie. The lime and coconut combo sounds good. Your pie looks great! That slice looks so creamy!
On May 13, 2008 at 8:15pm, Gretchen Noelle said...
Lovely looking pie!! I think the whipped cream with toasted coconut looks perfect!
On May 13, 2008 at 8:24pm, CookiePie said...
SGCC - once again you are a girl after my own heart! I’m not a meringue fan, so I think whipped cream is definitely the way to go… and this pie looks gorgeous!
On May 13, 2008 at 9:07pm, Leah said...
Beautiful photos, my favorite is the cross section!! Absolutely gorgeous!
On May 13, 2008 at 9:10pm, mimi said...
wow, look at all that whipped cream!! it looks so delish, great photo!
On May 13, 2008 at 11:16pm, Natalie said...
Oh that whipped cream looks fantastic!
On May 14, 2008 at 12:05am, Nina's Kitchen (Nina Timm) said...
OOhhh, this looks so creamy and delicious!!!!!
On May 14, 2008 at 2:12am, White On Rice Couple said...
This is one of my favorite pies!! But have never made it myself! I rely on all my baking friends that feel sorry for me and offer to bake me some!
We have a “mexican lime” tree that we have dubbed our “margarita tree”. Is this the same thing as a key lime? Some say “yes”, some say “no”, and some are just confused.
What’s your opinion?
On May 14, 2008 at 2:39am, steph- whisk/spoon said...
wow-that looks great! that big tall slice has me wishing ours wasn’t all gone!
On May 14, 2008 at 5:52am, Grace said...
all right, all right, i’ll eat some. no need to twist my arm.
On May 14, 2008 at 6:12am, The Short (dis)Order Cook said...
You won’t have to justify the whipped cream to me. I’ll take whipped cream over mergingue any day. Very yummy looking pie.
On May 14, 2008 at 6:50am, Shari said...
That slice of pie looks absolutely delicious!
On May 14, 2008 at 6:51am, Parker said...
That looks so yummy. I love lime and coconut flavors - very tropical.
On May 14, 2008 at 6:54am, taste memory said...
since moving to Fla. I’ve come to love key lime pie ~ have not tried the Florida Pie yet but this looks stunning and delicious!
Great pix btw…
On May 14, 2008 at 7:03am, JG said...
True key limes can be very hard to find, but almost anywhere in florida you can find wild orange trees…The fruit is very sour and makes a great substitute for key limes…Lots of old timers make wonderful sour orange pies substituting the orange juice for the key lime juice in their favorite key lime pie recipes
On May 14, 2008 at 7:30am, Peter M said...
I want this pie now…for brekkie!
On May 14, 2008 at 7:44am, RecipeGirl said...
Your version looks pretty darn tasty. But then again I would expect nothing less from you, Florida girl! I would have added coconut too. YUM!
On May 14, 2008 at 7:56am, Marie said...
Your pie is sooo beautiful! I love the lime garnish also! Well done!
On May 14, 2008 at 8:58am, CB said...
Perfectly purdy pie! Great job!
Clara @ I♥food4thought
On May 14, 2008 at 9:07am, Sharon said...
Oh, yum. I want a piece! It looks great. I think I like the idea of whipped cream better than the meriange.
On May 14, 2008 at 9:17am, Bellini Valli said...
I won’t be throwing anything at you Susan for making a premade crust.I would take that route many times, although I can but pie crust dough at one of the local orchards. Florida pies are cropping up every where and sure sound droolworthy:D
On May 14, 2008 at 9:34am, The Food Librarian said...
The whipped cream looks divine! Looks great!!!
On May 14, 2008 at 9:59am, ostwestwind said...
Wow, a great looking pie! An official State pie ;-), I don’t know if Germany has any…
Ulrike from Küchenlatein
On May 14, 2008 at 11:00am, nicisme said...
Oh yeah! Lovin’ that slice photo!
(How funny about the key limes, I don’t think I’ve ever had a ‘real’ key one.)
On May 14, 2008 at 11:04am, Jen of A2eatwrite said...
This looks completely amazing. I love key limes and I love coconut! YUM!
On May 14, 2008 at 11:08am, Barbara Krieg said...
I. AM. MAKING. THIS. PIE. RIGHT. NOW!!!!!!!!!!!!!!!!!
On May 14, 2008 at 2:23pm, Dianne said...
Your pie looks fabulous! The toasted coconut is a wonderful touch.
On May 14, 2008 at 3:32pm, noble pig said...
A pool of drool now exists under my desk. Too lovely for words.
On May 14, 2008 at 4:49pm, StickyGooeyCreamyChewy said...
Thank you all so much! I’m thrilled that you like the pie. I really appreciate that you thought enough to leave a comment and I will try to catch up with these as soon as I can. I’m in the midst of a crisis right now and it is eating up a lot of my time. I will talk more about it in a future post, but for now, thank you all for coming around. It means a lot!
On May 14, 2008 at 10:46pm, Heather said...
I love that you drop some science with your recipe. We’re starting to get a taste of summer weather, but I’d settle for a taste of that pie. 😛
On May 14, 2008 at 11:01pm, Julius said...
I love your blog! Glad you liked the pie (I loved it as well). Looking forward to your next posts.
Julius
from Occasional Baker
On May 14, 2008 at 11:26pm, giz said...
Key limes aren’ always that easy to get here and the difference is really phenomenal. It’s worth holding out for the little beauties Your pie looks soooo good - I haven’t had a real key lime pie since I was in Floida. I feel cheated .. sniff sniff
On May 15, 2008 at 6:25am, Joanna Schmidt said...
OMG. Totally fabulous. My mouth is watering. Here in Florida so I should probably try to make this thing. You did such a beautiful job.
On May 15, 2008 at 7:35am, Mevrouw Cupcake said...
Your pie looks just gorgeous, and I personally think the use of whipped cream is just fine! 😉
On May 15, 2008 at 8:13am, canarygirl said...
Susan. Kill me now. I can’t take life any longer with this pie to stare at! YUM!
On May 15, 2008 at 11:12am, michelle @ TNS said...
I CANNOT TAKE ALL THE PICTURES OF THIS DELICIOUS PIE. THEY ARE KILLING ME.
also, key lime pie should ALWAYS be topped with fresh whipped cream. screw meringue.
On May 15, 2008 at 11:21am, Judy @ No Fear Entertaining said...
Oh your pie looks so good! I would love just one tiny little slice please!
On May 15, 2008 at 12:54pm, Melissa said...
Gorgeous! Love the toasted coconut!
On May 15, 2008 at 1:18pm, Mike of Mike's Table said...
I love a good KLP and I love the look of your pie! It looks different from the KLPs I’m used to, but that’s a welcome change-there’s nothing worse than a dish that gets so typecast that it never veers from the standard template in any way. This looks delicious!
On May 15, 2008 at 2:51pm, Cara said...
Thanks for sharing all the info about Key Limes and Key Lime Pie. I learned something new!
On May 15, 2008 at 5:56pm, Helen said...
Yum! The toasted coconut looks fab! Hx
On May 15, 2008 at 7:55pm, Proud Italian Cook said...
I want to put a fork in that pie right now!! exquisite!
On May 16, 2008 at 7:53am, Patricia Scarpin said...
that is one of the most beautiful pies I have ever seen. With both lime and coconut, definitely a favorite of mine already, Susan!
On May 16, 2008 at 9:30am, CRS said...
Wow, that’s gorgeous!
On May 16, 2008 at 12:26pm, Hillary said...
Nice job!! I love how you topped that pie, and this challenge is making me drool.
On May 17, 2008 at 2:47pm, Tartelette said...
Fantastic job! This makes me salivating so bad I think I’ll just muster up the energy to get it done tonight!
On May 18, 2008 at 6:27am, Cakelaw said...
I need a huge slice of this - now!!!!!!!!!!!!
On May 19, 2008 at 2:31pm, Amy said...
Ooh whipped cream! I would like that so much better since I hate meringue. Your pie looks delish!
On May 19, 2008 at 10:05pm, Jaime said...
beautifully decorated! great job!
On May 25, 2008 at 4:49pm, Obsessive Foodie or Food Addict....You Decide said...
Made this today…..it is fabulous. Didn’t have any key limes so I used regular. I like this MUCH better w/regular crust than the graham crust. I think the regular crust cuts the sweetness of the coconut and filling. I used the whipped cream topping also. Holy Crap…we need the paddles.
On June 18, 2008 at 7:34am, Tenina said...
OK, this looks awesome and I learnt the difference between Key Lime and other Lime…(something Australians are usually unsure of)…gotta make it now! thanks
On May 15, 2012 at 10:10pm, Thena Wiltse said...
This looks lovely. Now I need a gluten free crust to be able to make something this yummy for my best friend who is moving to the Keys soon.If you have any ideas please post them. She loves deserts and is missing out on all this luschiousness…..
On October 13, 2012 at 11:50pm, Ruth said...
This sounds yummy and can’t wait to try it. I cheat a little and use Nelle and Joe’s Key Lime Juice. They also have a wonderful website with lots of recipes using key lime juice (not just desserts).
Your history lesson was also enjoyable.
On August 13, 2013 at 1:26pm, Brenda said...
Hi, Key Lime is in the oven.. My pie is a bit full.. I think it’s because I didn’t let the coconut cream reduce enough. It did get slightly thicken and taste great. I hope I didn’t mess it up too bad..lol Anyway, thanks for the recipe I can’t wait to try it. I hope it looks as good as yours.
On February 02, 2014 at 7:00pm, Lisa said...
Made this for the first time yesterday. It was such a hit! Not only did it make a beautiful presentation but everyone loved it! Especially love the combination of lime and coconut…
On June 18, 2014 at 12:27pm, viagra said...
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On June 27, 2014 at 12:15pm, Ria said...
I got this recipe off http://www.bestyummyrecipes.com/florida-pie-pecan-crust/ when someone posted it on facebook. My son requested key lime pie for his birthday, so I thought I’d try this. The original site never mentioned the oven temp. Nor did it mention why there is 1 1/2 cups of coconut, if only one is used in the cream layer. I cooked my cream layer for 20 minutes and it never reduced to half and barely thickened. My beater is working my egg yolks right now and I’m praying this pie turns out.
At any rate, thanks for at least giving me a baking temp!